It’s the eggnog time of year!!! I LOVE walking into the grocery store and seeing all the different eggnogs on display, and I knew it was time for an eggnog cheesecake tart! Creamy eggnog and cream cheese mixed with a buttery crust filled with warm spices and a hint of walnut. yum yum yum!
Whether you are having a massive family holiday get together or you just need something special for yourself while watching holiday movies on Netflix – this is a showstopper. And yes, you can substitute some of the eggnog for rum if you fancy it.
I have a thing for tarts. I think they are so beautiful and make the perfect centerpiece for any holiday table. The eggnog taste (BTW, I really liked the Almond Breeze Eggnog) is a subtle flavor. If you want more eggnog pizzazz, add a teaspoon or two of this eggnog flavoring oil. After all it is an eggnog cheesecake tart.
There are three cream cheese brands that I would recommend for this tart: Trader Joe’s, Kite Hill and Toffuti. I would recommend then in that order as well. If you dont have a Trader Joe’s nearby, most groceries are now carrying the Kite Hill plain cream cheese. While the Kite Hill is pricey, it is very very good. The Toffuti is a good backup, but I do get a tofu flavor from it while the others are more subtle.
I ended up buying a dedicated tart pan with a removable bottom since I love the look of a traditional tart. I have this pan from Sur La Table and I only have great things to say about it. But a regular pie pan will work just fine for this recipe, it will just have to be served in the pan.
Butter content! Make sure the crust dough is soft enough that it will stick together without crumbling. It is important to add butter instead of liquids to a dry dough so your pastry stays flaky and delicious.
The tart dough should be even all the way around (about 1/4″ thick). Pinch the sides together with your fingers while pushing the top down to get a nice even shell. Pay attention to where the sides and bottom meet, you don’t want that area too thick.
Vegan Eggnog Cheesecake Tart
- 240g (2 cups) All Purpose Flour
- 2 Tbsp Sugar
- 1 cup + 2 Tbsp Plant Based Butter*
- ½ tsp Salt
- 30g (¼ cup) Walnuts
- 1 tsp Ground Cinnamon
Eggnog Cheesecake Filling
- 2 cups Plant Based Eggnog I recommend Almond Breeze
- 100g (½ cup) Sugar
- 4 Tbsp Cornstarch
- 8 oz Plant Based Cream Cheese**
- ½ tsp Vanilla
- ¼ tsp Ground Nutmeg plus extra for decor
- Start by making the tart crust, a tart pan (with a removable bottom) is best if you want to serve this with no pan or a pie pan will work fine if you want to serve it in a pan.
- Preheat oven to 350F. In a food processor, combine the flour, sugar, salt, cinnamon and walnuts. Pulse until well combine and the walnuts are finely ground. Slowly add the butter in small pieces, making sure each piece is combined before adding the next.
- The dough should be crumbly but sticks together well when pressed together. If dough is still too crumbly, add another tablespoon of butter.
- Spray your pan with nonstick spray and press the dough into the bottom of the pan and up the sides. You want a consistent thickness of about ¼" throughout. Bake the crust for 20-22 minutes. The crust wont be golden but will smell like toasted nuts. Set crust aside and let cool.
- In a large saucepan (to prevent boiling over) bring the eggnog and the sugar to a full boil, stirring with a whisk consistently. Once a boil is reached, turn the heat down to low and let simmer for 10 minutes.
- Dissolve cornstarch in a tablespoon or two of eggnog to prevent clumps. Once mixture is smooth, add to the pan and whisk for two minutes until thick. Whisk in the cream cheese, vanilla and nutmeg. Whisk filling until smooth and creamy.
- Pour the filling into the crust. Let set at room temperature uncovered for about 30 minutes. Then cover and place in the fridge for 2 hours to overnight. Sprinkle with nutmeg and serve!